I love wontons! Seeing those little happy clouds of pork and shrimp goodness floating way in savoury broth always puts a smile on my face. It wasn’t always so, though. During my picky, non-eating childhood, I didn’t like meat and the things I did eat I did in strange ways. With wonton, I would use my spoon to methodically cut off all the wonton skins. Then I would eat them and leave the meat behind, making my mom unbelievably mad.
Luckily for me, my mom would always throw in the extra wonton skins into the pot for me to eat. I think she was just happy I was eating anything. Now I fear, I have the opposite problem: I eat everything. Not so with Mike though, before me he didn’t like wonton because he thinks wonton skins taste slimy in soup. So instead of wontons in soup we eat a lot of dry-tossed noodles with wonton.
Dry tossed noodles are basically any noodle that’s tossed with sauce and not in soup. There are tonnes of delicious variations out there, but I keep mine simple and spicy with sweet soy sauce and sliced red chilis.
Spicy Wonton Noodle Recipe
1/2 pound of ground pork
1/4 pound prawns, shelled, deveined and roughly chopped
1/8 cup wood ear fungus, re-hydrated in water and roughly chopped
1/8 cup sliced green onions
1/2 teaspoon sesame oil
salt and pepper to taste
Spicy Soy Sauce
2 tablespoons sweet soy sauce
1 teaspoon sesame oil
1 red chili, sliced
your favourite noodles
green onions for garnish
Mix together the ground pork, prawns, wood ear fungus, green onions, sesame oil, pepper and salt.
Take a wonton wrapper and place 1 tablespoon of the meat filling in the middle. Dab water on the wrapper to ensure it seals properly. Bring one corner of the wrapper to the other corner to form a triangle. Pleat to seal or you can put the filling in the middle and seal by bringing up all four corners and pinching the wrapper where it meets the filling.
Bring a large pot of water to boil over high heat then add in your wonton. They will sink to the bottom of the pot. Agitate them so they don’t stick to the bottom of the pot or each other. Once the wontons float to the top, add a cup of water bring the pot back up to a boil. Once the water is boiling again and the wontons are floating, they should be cooked. (Cut one open to check).
While the wontons are cooking, bring a pot of water to boil for your noodles. Cook them according to the package, drain and toss in the spicy soy sauce.
When the wonton are cooked, lift them out with a slotted spoon and toss them in the spicy soy sauce, garnish with green onions and serve with the noodles.
To deep fry the wontons, fill a deep pot with about 2 inches of frying oil (safflower, sunflower, canola) and heat it to 375˚F. Gently add wontons and fry in batches until golden brown and crisp, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels.